May 25, 2012

Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring.

These are the perfect Memorial Day weekend treat, they taste too good to be under 100 calories!

And if you prefer a lemon dessert, try these lemon cheesecake cupcakes instead. If you want them gluten free, leave out the vanilla wafer, the points become 2 pts plus instead.

Anytime I use Truvia, I look at the amount chart on their website, I think 1/4 cup sugar is equal to 8 packets of Truvia. After that just taste test as you go, since it's being baked you'll want it to taste a little too sweet since the sweetness bakes off a bit.

You could try fat free graham crackers, throw them into the processor to make crumbs and add just a tiny bit of a low cal butter substitute, pack into each cupcake liner, then bake it for a few mins til' they're set then follow the rest of the recipe. Hope that helps. I have another mini cheesecake recipe where I do that, however it's not low cal, but I'm sure you could make this work for little or no difference. :) I think I'll try the wafers thing, I would think them getting soft might be yummy too.

I made these for a Memorial Day weekend BBQ and they were a huge hit! Everyone was passing up the dirt cake for the cheesecake cupcakes! Thanks for sharing this great recipe and all your others, as well!

These mini cheesecakes were wonderful. I'm new to Weight Watchers and a friend at work provided me the link to your site. I tried three of your recipes this weekend: these cheesecakes, the bangin' shrimp and edamame fried rice. All were absolutely fabulous! Thanks so much for coming up with all of these.

So, this is the first time I've commented (I usually stalk this website quietly from afar) but, I wanted to tell you how INCREDIBLE these are. I used blackberries instead of blueberries, but other than that, followed your instructions completely. Ahhh-MAAZZEE-innnggg.

You are a genius. Seriously. So many of your recipes have become staples in our house (heellooo cilantro lime shrimp)! Thank you for creating so many wonderful things!

I just discovered your site, and I made these for a work potluck today. They are super tasty and easy! I am planning on making them again for a bridal shower on Saturday. I'm very excited to try many other things!

These are delicious! My 10 year old made these by herself with plain Greek yogurt and they were still SO yummy! (I do not like vanilla wafers so we used ginger snaps and they were very good!) We topped them with strawberries, blueberries and blackberries. We did not adjust the sugar or the vanilla for the plain yogurt and they were still perfect! Thank you!

Yummy!! We made these last night :) :) I totally forgot vanilla wafers at the store but I crushed up 4 sheets of graham crackers and did 1 tbsp. of fine crumbs in the bottom of each cup. Delish!! Thanks for another great recipe :)

Made these tonight three different ways. Sprinkled mini chocolate chips on some. Dolloped a little of my blueberry jam on the tops of some and swirled into the batter then did the same with some of my strawberry balsamic jam. Came out great!

yay!! it was a success! I only did 1 thing different!! I crushed the 12 cookies and used 20 pumps of butter spray and mixed in some cinnamon and put 1/2 tbs of this mixture at the bottom of each of the cups instead of the whole cookie.....It was a success! Hubby loves them!

I made this last night and served them tonight for dessert. I had left over graham crackers from your strawberry swirl cheesecake, so I made that crust on the bottom instead of the vanilla wafer. Yummy!!!

I made these too satisfy my sweet tooth. Amazing and easy to make and my kids love them. Thanks Gina for sharing your receipes with us to this date we have not missed eating a piece of fruit or having our veggies. We plan all our meals from your website.

These are SOO good. Instead of vanilla chobani I used strawberry and it was so delicious. Also since they came out a pretty pink color I put only blueberries on top and then put a little whipped cream on top of that. And I didn't use the wafers on the bottom, but you don't even need it so why waste the extra calories!

I made these for a 4th of July picnic that we are having today. They are in the oven as I type. I cannot wait to serve the little creations to my family. I am sure from all of the comments they are delish! The only suggestion that I have is that if there is anyway that you can go back up into you recipe and edit it stating the recipe uses standard size muffin/cupcake pans. The picture makes it look like they are the small mini muffins. I almost used the mini ones, but when i saw the amount of batter, I realized that was a lot for 12 mini cakes. After reading the comments, I saw your post that it was NOT the mini pans. Just a suggestion! Thanks for the recipe!

They're cooling in the fridge right now ... Sooo close to being ready to be DEVOURED!I gave my dad a taste of the batter and he couldn't believe they were only 100 cal/cupcake! It's just as rich and creamy as regular cheesecake, minus the guilt!

hey there! I love your blog & I cant believe I seen it in Fitness! well, I can believe it because you have really great recipes but I put a link on my blog to this recipe and the ginger carrot dressing one if you wanna check it out, I just wanted to give you a heads up and say thank you for sharing!

Made these for 4th of July yesterday (along with the Honey Lemon Bars) and they got RAVE reviews from everyone!! And they were all shocked that they were a Skinnytaste recipe! Super yummy- a definate keeper recipe!!

My batter came out lumpy from the oven. Did I do something wrong? I smoothed the top of the batter before I put them in the oven to bake. They are cooling now, hopefully the lumpiness will not take away from the taste!

OK I am here to tell you these were amazing! I can't believe something so tasty can be so low in calories. I made it to test it before a dinner party coming up, and I will for sure be making these for my family! I really like that the servings size is only for 12 unlike regular cupcakes where you end up with a ridiculous amount you feel guilty for ending up eating all the leftovers like a cow. lol. This happened to me just last week. Also, this was a great way to bond with my son who is almost 5. He helped me so much with them! He put the cupcake liners in, placed the cookies, helped mix (after I mixed), and when they were cool he added the strawberries and blueberries ! This was my first time using your site and I plan on using this site for EVERY meal.

Another YUMMO!! I made two batches of these for the Super Bowl, but I used Oikos greek strawberry yogurt and cafe latte instead and it was delicious! I used the liquid egg whites instead and it came out perfect. Thanks again for these great recipes for the waistline!!!

Amazing job Gina! These turned out so great and were a huge hit at my Memorial Day party yesterday!! I told my husband they were low fat and he then proceeded to give himself permission to eat 5 of them! I doubled the recipe with no issue, subbed Truvia for the sugar (made them only 2 points plus!) and put the muffin pan in a water bath to prevent cracking. So great! This is my new go to dessert recipe for parties. Thank you!!

I made these last night, and they turned out AWESOME! I deviated from the recipe, though, to try to make them even lighter. I crushed 2 full-size reduced fat graham cracker sheets and spread those equally between the 12 muffin cups instead of using the wafers (next time, I'll probably melt a tiny bit of light butter/margarine and mix that in to keep the crumbs from being so loose). I used an 8oz tub of fat free strawberry cream cheese instead of regular reduced fat & subbed Splenda for the sugar. Once they were cooled completely, I also spread about 1t of fat free cool whip onto each cheesecake before adding the berries. So delicious! Whole family enjoyed. Will for sure make these again.

Any suggestions on how to make the blueberries not roll off? I made these for the fourth and they were great! I plan to make them again next month with just blueberries for a baby shower but I need the blueberries to stick... Any low cal and not too sweet suggestions? Only thing I can think of is homemade cream cheese frosting and just using a tiny bit to make the blueberries stay. But I would love any other suggestions!